Pecan Strawberry Shortcake
- 2 cups all-purpose flour
- 1/2 cup finely ground pecans
- 1/4 cup sugar
- 2 tsp. baking powder
- 1/2 cup butter
- 1 beaten egg
- 2/3 cup milk
- 1 T. finely shredded orange peel
- 6 cups sliced fresh strawberries
- 1/4 sugar
- 1 cup whipping cream
- 2 T. sugar
- 1/2 tsp. vanilla
- whole strawberries
Mix together flour, ground pecans, the first 1/4 cup sugar, and baking powder. Cut in butter until mixture resembles coarse crumbs.
Ina separate mixing bowl, combine egg, milk, and 2 tsp. of orange peel. Add all at once to dry ngredients. Stir just until moistened. Drop the dough into 8 or 10 mounds on an ungreased baking sheet. Flatten each mound with the back of a spoon until about 3/4 inch thick. Bake in a 450 oven for 7 to 8 minutes or until golden. Transfer to rack and cool for about 10 minutes.
In a bowl, stir together berries, the second 1/4 cup sugar, and remaining 1 tsp. orange peel. Let stand about 20 minutes.
In a chilled medium bowl combine the whipping cream, the 2 T. sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form.
Using serrated knife cut each shortcake in half horizontally. Carefully lift off top layers. Spoon half of the strawberries and half of the whipped cream over bottom layers. replace shortcake tops. Top with remaining strawberries, then spoon remaining cream directly onto strawberries. Top with a strawberry. Serve immediately.
For a large shortcake, grease an 8 inch round baking pan. Prepare shortcake dough. Use a rubber spatula to spread dough. Build up edges slightly so that as cake bakes the center will rise to same level. bake in a 450 oven for 15 to 18 minutes or until toothpick comes out clean. Cool ten minutes.